In a frying pan melt butter & fry giblets until lightly browned. Coarsely grind giblets.
In a food processor fine-grind walnuts.
Using a mortar with a pestle crush garlic with savory, salt & cayenne.
Stir into minced giblets then add walnuts, vinegar & pomegranate seeds then mix well.
Serve at room temp.
ORIGIN: Dr. Layla Shillivedzhe, Tbilisi-Georgia, circa 2000
Title: Braised Lamb Shanks W/ White Beans
Categories: Lamb, Meat, Ethnic, Georgian, Maindish
Yield: 6 Servings
6 ea Lamb shanks
1 1/2 c White beans dried
2 Tb Olive oil extra-virgin
1 ea Onion diced
1 ea Celery rib diced
2 ea Carrots large sliced
6 ea Garlic cloves minced
1 1/2 c Dry red wine
1 1/2 c Chicken broth
1 1/2 c Tomatos peeled seeded & chopped
3 tb Tomato paste
1 ts Thyme cho
pped fresh
1 ea Bay leaf
Salt & pepper to taste
2 tb Parsley chopped fresh
Sort beans & discard any bad ones. Rinse beans, place in a bowl & add water to cover by 2 1/2", soak 6-8_hrs. Pre-heat olive oil in a Dutch oven over med-high heat. Add lamb shanks & brown on all sides, usually 10-12 mins.
Transfer shanks to a plate. Add celery, carrots & onion to pan & saute`, stir occasionally, for about 10 mins. Add garlic & cook, stir for 2 mins.
Drain beans, rinse & add to pot along with wine, broth, tomatoes, tomato paste, thyme & bay leaf. Stir to mix well. Add lamb shanks, bring to simmer, & reduce to low-heat .
Cover & simmer until beans are tender & the meat is about to falling off of the bone, usually about 4 hrs. Season with salt & pepper, discard bay leaf, transfer lamb shanks & beans to individual plates, garnish with parsley & serve.
ORIGIN: Dr. Yakov Nadzhinsky, Tbilisi-Georgia, circa 1994
Title: Khachapur'y - Georgian Cheese Bread
Categories: Bread, Ethnic, Georgian, Russian, Cheese
Yield: 2 Servings
2 c Flour
3 tb Oil
3/4 c Plain yogurt
1 tb Cornstarch
3/4 ts Baking soda
1/4 ts Salt
1/2 c Feta cheese
-OR-
1/4 c Roquefort cheese
1 c Grated mozarrela or Georgian suluguni cheese
1 ea Egg beaten
1 ts Unsalted butter
In medium bowl with wooden spoon beat in 1/3 cup flour with oil. Add yogurt & mix well. Stir in 1/3 cup more flour.
Sift cornstarch, baking soda & salt then stir in flour mixture. Gradually stir in enough remaining flour to make a soft but not sticky dough. Lightly dust with flour & cover with a kitchen towel. Allow to rest at room temp, 1-2 hrs.
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